½ cup figs, quartered, (about 8-10 figs, use dried figs if fresh aren’t available)
⅓ cup walnuts, toasted & chopped
½ cup chopped mixed herbs (I used basil and mint)
¼ cup crumbled feta (optional)
Make the dressing: In a small bowl, whisk together the olive oil, garlic, lemon juice, honey, and salt and pepper. Taste and adjust seasoning.
Assemble the salad with the cooked wheat berries, arugula, figs, walnuts, herbs, and feta, if using. Toss with as much or as little dressing as you like, and serve.
*To cook the wheat berries: Put 1 cup wheat berries and 3 cups water in a pot and bring to a boil. Reduce heat, cover, and simmer for approximately 45-50 minutes. Test for done-ness: they should be chewy, not mushy but not crunchy. (If all of the water absorbs and your wheat berries are still not tender, add some more water). Drain excess water before using. These can be made in advance and stored in the refrigerator for a few days. Measure 1½ cups cooked berries and proceed with the recipe!
Recipe by Love and Lemons at https://www.loveandlemons.com/fig-arugula-grain-salad/